How to heat dried lotus root silk? Lotus root silk made by many people is not only crisp, but also ugly in color, and it is easy to soften after a long time, because we haven't mastered some tips when making lotus root. Let's see how to heat dried lotus root silk.

How to heat dried lotus root silk 1 specific steps

Ingredients: lotus root, eggs, shallots, garlic, dried peppers, starch, white sesame seeds, pepper, sugar, salt and cooking oil.

1. Prepare the fresh lotus root in section 1, scrape off the lotus root skin with a peeling knife, cut the lotus root into long strips after cleaning, put it into a large bowl after cutting, pour a proper amount of water, add a proper amount of salt, and soak the lotus root in salt water for about 10 minute; In addition, chives are prepared and cut into small pieces, garlic is peeled and cut into minced garlic, and dried peppers are cut into small pieces for later use;

2. 10 minutes later, the lotus root is soaked. Take out the lotus root, drain the water, put it in a big bowl for later use, then beat in the yolk of an egg, stir evenly to coat the surface of the lotus root with a layer of yolk, then add a spoonful of white sesame seeds, stir evenly again, add a spoonful of starch, and stir evenly to coat the surface of the lotus root with a layer of starch for later use;

3. Take the pan and pour enough cooking oil into the pan. After the oil temperature is 50% hot, add the lotus root silk wrapped with starch, and try to drop it bit by bit to prevent large pieces of lotus root silk from sticking together. After the lotus root silk is cooked and shaped, stir-fry the adhered lotus root silk with chopsticks to make the lotus root silk heated more evenly, and stir-fry for about 3 minutes. When the surface of lotus root silk is slightly browned, take it out for later use. Raise the oil temperature to 70% heat again, pour in the fried lotus root silk and fry it once more, fry the lotus root silk with medium heat until golden and crisp, and then control the oil and take it out for later use;

4. Leave a small amount of base oil in the pot. After the oil is hot, add minced garlic, dried pepper and a pinch of pepper, stir-fry continuously on low heat until fragrant, then pour in the fried lotus root shreds, stir-fry evenly, then start seasoning, add appropriate amount of salt, pepper and sugar, and stir-fry evenly quickly to make lotus root absorb the fragrance;

5, cut the onion, quickly stir fry the onion flavor, and then turn off the fire. When the dish is loaded, this delicious dried lotus root is ready. It tastes spicy and crispy, especially delicious.

skill

1, and soaking lotus roots in salt water for about 10 minutes can prevent lotus roots from oxidation and blackening, and can also increase the bottom taste of lotus roots.

2. Eggs only take egg yolk instead of egg white, because egg white is easy to soften, and egg yolk can make fried lotus root silk more beautiful and taste better.

3. It is best to fry the lotus root silk again, so that the lotus root silk tastes golden and crisp and is not easy to soften.

Lotus root has always been one of people's favorite ingredients. Lotus root has a special fragrance, which tastes sweet, crisp and refreshing. Whether it is cold, stir-fried or dry-fried, it is very delicious. Today, we are going to make a plate of fried lotus root silk. Fried shredded lotus root is a special dish in Hubei. Golden color, spicy and crisp. Very popular in Hubei. It can be eaten as a dish or as a snack. It is crunchy in your mouth. That smell makes people want to stop.

A very simple and delicious dry fried lotus root is ready, crispy outside and spicy inside. This is the specialty of the table. Although it is fried, it is not greasy at all, crisp and fragrant. Simple home cooking, different taste.

How to make lotus root delicious?

Fried lotus root slices

Ingredients: 400g fresh lotus root, red bell pepper 1 piece, chopped, 3g salt, 3g monosodium glutamate, 2g onion and 3g sesame oil.

Practice: 1, fresh lotus root sliced and watered;

2. Seed, mash and dice the red bell pepper;

3, chopped green onion;

4. Blanch the lotus root slices in boiling water for 1 min and then take them out; Drain with cold water;

5. Put the wok on fire and heat the oil to 70% heat;

6. Stir-fry the lotus root slices, diced red pepper and salt for 2 minutes; Seasoned with monosodium glutamate, you can eat it. Add sesame oil and chopped green onion and serve.

Stewed sparerib with lotus root

Composition:

Sparerib lotus root

Seasoning:

Onions, a little spice,

Ginger, salt, thirteen spices,

Production steps

1, put cold water in the boiling water pot, add ribs to boil, remove and rinse off impurities with clear water;

2. Peel and cut the lotus root, slice the ginger and chop the shallots;

3, the bones are good, and the taste of the soup will be better in the future;

4. Add ribs, lotus root blocks, ginger, salt and a little spice to the stew pot;

5, add enough water, more than ingredients, like to drink soup can add a little more water;

6. Put the saucepan back into the pot, press the soup button, and sprinkle chopped green onion after the ribs are stewed;

7. Eating meat and lotus root can also be dipped. Seasonings commonly used in my family: a little light soy sauce, a spoonful of cold water, chopped string peppers and millet peppers, a little pepper oil, cooked peppers and thirteen spices, and mix well.

How to heat dried lotus root silk? 2. How to keep lotus roots fresh?

Lotus root is a common ingredient in daily diet, but it is a kind of food stored in the south, which is easy to change color and deteriorate.

Lotus root has been planted in a large area in China, and the middle and lower reaches of the Yangtze River and Jiangnan provinces are rich areas, which is one of the important export vegetables in China.

However, lotus root is prone to browning during storage and transportation, which affects its export and sales. Scientists and technicians have developed LB series lotus root preservative, which can keep lotus root from browning, rot and weight, and can keep lotus root fresh 1 month (at room temperature). The key points of this technology are as follows:

Wash the dug lotus root with clear water, divide it into lotus root segments, remove the lotus root nodes at both ends of the lotus root segments, and scrape off the lotus root skin with a stainless steel scraper.

Lotus root is easy to change color, mainly due to browning caused by an enzyme. Soak the peeled lotus root in 0.8%- 1.5% salt solution until the lotus root is slightly soft, and then take it out; Then soak in LB lotus root fresh-keeping liquid for 40 minutes.

There are many holes in dehydrated lotus root. In the process of soaking and keeping fresh, there is a lot of water in the holes. It is necessary to use a dehydrator (the inner container of the dehydrator is lined with cloth or rubber to prevent the lotus root from being mechanically worn) to remove the exposed moisture and prevent water droplets from appearing in the packaging bag.

The browning of lotus root is mainly enzymatic browning. In order to avoid enzymatic reaction, nylon plastic bags with strong oxygen barrier should be used for packaging. The capacity of each bag can be divided into 1-5 kg according to market demand, and the well should be vacuum sealed.

Lotus roots should be stored in a cool environment as far as possible to avoid direct sunlight. The optimum storage temperature of lotus root is 5℃, and at this temperature, the lotus root treated with preservative can be kept fresh for 3-4 months.

But not below 5℃. Long-term storage below 5℃ will soften the lotus root tissue until it becomes spongy and has no edible value. This phenomenon often occurs in the process of lotus root transportation from south to north in China. It causes huge economic losses and must be treated with caution.

Function and efficacy of lotus root

1, laxative, spleen strengthening, appetizing.

Lotus root contains mucin and dietary fiber, which can be combined with cholate in human body, cholesterol and triglyceride in food, so that it can be excreted from feces, thus reducing the absorption of lipids. Lotus root gives off a unique fragrance, and also contains tannin, which has certain functions of invigorating spleen, stopping diarrhea, stimulating appetite, promoting digestion, stimulating appetite and strengthening the body, and is beneficial to the recovery of people with poor appetite.

Step 2 stop bleeding

Lotus root contains vitamins, citric acid and so on. , will constrict blood vessels. Belonging to cold food, it has a very strong hemostatic and blood cooling effect. When there are problems of blood in sputum, hemoptysis and nosebleeds, lotus root can be taken together with raw Platycladus orientalis leaves and lalang grass rhizome after decoction, which can achieve good auxiliary effect.

Step 3 remove blood stasis

Squeezing lotus root into juice for drinking can eliminate the problem of blood stasis, or fresh lotus root can be washed and eaten raw or taken with wine, which can detoxify, reduce swelling, break blood and remove blood stasis. Traditional Chinese medicine believes that it is a good food to stop bleeding without leaving blood stasis.

4. Blood and granulation

Lotus root is rich in vitamins, protein and trace elements, which can improve human immunity and tonify qi and blood. Iron content is also high. If you have iron deficiency anemia, it is good to eat lotus root, and the nutrients are easily absorbed by the body. When there is poor appetite, physical fatigue and anemia, you can eat some.

How to choose lotus root?

It is very simple to distinguish between pink lotus root and crisp lotus root. From the appearance, the lotus root with white fat and short skin is brittle. It is thin and long, with dark skin and sticky taste. In other words, it looks like a crisp lotus root, and the middle sections are pink lotus roots. Mostly used for simmering soup, stewing soup and so on.

It can also be said that the same lotus root is crisp at the tip, pink in the middle and long in the middle. It is fat and thick, with high starch content and tastes pink. Lotus root tip and short side branches are still growing lotus root, so it tastes crisp. Mostly used for cold salad, stir-frying and so on.

Difference between pink lotus root and crisp lotus root in cross section

If the lotus root silk after opening is mostly brittle lotus root, on the contrary, it is pink lotus root, and the hole is flat and not round. There are also some differences in the number of holes. Generally, there are 1 1 powder lotus root and 9 crisp lotus root.

How to choose pink lotus root and crisp lotus root? In addition, the lotus root of the same variety also has an influence on its farinaceous properties in time, and its properties are only highlighted after maturity. Generally, the lotus roots after July of the lunar calendar will be relatively pink and have the best place of origin.